Begun Basanti is a popular Bengali-style brinjal curry that is a delightful balance of sweet and sour. The base of the dish is a combination of mustard and yogurt, and the main ingredient is eggplant aka brinjal. We cook Begun Bashonti in a way that brings out the natural sweetness of the eggplant and then balanced with the tartness of the mustard and yogurt. It is a delicious and hearty dish that is sure to please any palate.
- Bengali Vegeterian Spread
- Begun Basanti
- Frequently Asked Questions
- Begun Basanti vs. Shorshe Begun!
- Top Tip
- Pairing - a meal suggestion including Begun Basanti
- Here's how I make Begun Basanti at Debjanir Rannaghar!
- Recipe Card
- Begun Basanti Recipe Video
- Bengali Vegetarian Recipes from Debjanir Rannaghar!
- Have you tried the Begun Basanti recipe from Debjanir Rannaghar!
- Here's the Bengali Begun Bashonti Recipe Pin for your Pinterest Board!
Bengali Vegeterian Spread
Ah, Saturdays! The bane of my childhood, was when I was growing up in a Central Calcutta household. Every Saturday, it was the same - an unappetizing spread of Borir Jhal, Borar jhal, Dhokar Dalna, Begun Basanti, and other vegetarian dishes that made me shudder. But as I got older and moved away from home to live independently in a place with easier access to non-veg food items - I slowly started to appreciate those same dishes that had once been so unpalatable to me. Nowadays, I can look forward to Saturday meals full of Thor Ghonto, Helenchar Bora, Thankuni pata bata, Polta Patar Bora, and Borar Ambol with relish!
As you are already here on this particular post, you already know what this post is about. Yes, I am going to write about Begun Basanti. Oh, let me write like a bong, Begun Bashonti! I have always been fascinated by the name of this dish and the flavourful ingredients used to make it. I remember asking my mother one day why it was called Begun Basanti. Her answer was quite funny. She said that Begun Basanti is a combination of two words, Begun meaning eggplant and Basanti meaning yellow. The eggplant is cooked in a yellow-colored gravy made from a mixture of mustard paste and yogurt, and the color of the gravy is similar to the color of a Basanti saree. She further said that if one imagines the eggplant wearing a Basanti saree, it would be easier to understand why this dish is called Begun Basanti.
Frequently Asked Questions
Begun Basanti is a popular Bengali-style vegetarian curry that is a delightful balance of sweet and sour. The base of the dish is a combination of mustard and yogurt, and the main ingredient is eggplant. This dish is cooked in a way that brings out the natural sweetness of the eggplant and then balanced with the tartness of the mustard and yogurt. It is a delicious and hearty dish that is sure to please any palate.
I have been eating this dish for as long as I can remember and I love it. The combination of the mustard paste and yogurt gives the dish a unique flavor and the eggplant adds a nice texture. The dish is usually served with steamed rice and it is a great way to enjoy a simple yet flavourful meal. Begun Basanti is definitely a dish that I would recommend to anyone who loves eggplant and is looking for a way to enjoy it.
Begun Basanti vs. Shorshe Begun!
Every day, the aroma of freshly cooked vegetables wafted through the halls of our home. Mammam, my aunt, a widow since her husband's passing, upheld a traditional custom in which she only ate vegetarian food - or satvik food. Saturdays were reserved for special meals; Mammam always prepared Shorshe Begun and the entire family gathered around to savour its deliciousness. On other days too, we were treated to exquisite Bagun Basanti delicacies - even though it was not a regular occurrence. I never quite understood why widows had to adhere to this custom but I've come to appreciate the flavourful vegetarian dishes that have been passed down from generation to generation within our family.
Ah, the sweet and savory aroma of Bagun Basanti wafting through the air! This special dish was made for special occasions back home; a hearty blend of mustard paste, Tok Doi and Hing with green chilies to add flavor. In winter months, green peas were added to make it even more scrumptious. A thick gravy cooked with yogurt, mustard paste and added green peas, the long-fried eggplant cooked with this flavorful concoction truly makes it a magical experience. No overpowering spices needed; just some chilli powder, turmeric, salt and sugar is all you need for this delectable fare!
Begun Basanti is a traditional dish prepared for special occasions back home. It is a simple Brinjal curry in a thick, richly sweet, and sour gravy, cooked with a combination of mustard paste and yogurt, and green chilies.
During the winter season, we add some green peas to the dish. This is to give it a unique flavor and to make it extra special.
We do not add overpowering spices apart from regular, chili, turmeric, salt, and sugar in Begun Basanti. To give the dish an extra layer of flavor, we add tok doi along with the mustard paste. The most delightful part of the dish is the eggplant. We fry those and add them to the gravy. The result is a unique, flavorful dish that is highly sought after.
Pairing - a meal suggestion including Begun Basanti
You can pair begun basanti with steamed rice and a few dishes as suggested below
Here's how I make Begun Basanti at Debjanir Rannaghar!Print
Begun Basanti is a popular Bengali-style brinjal curry that is a delightful balance of sweet and sour cooked with Mustard and Yogurt
- 3 Eggplant (long)
- ¼ cup Green Peas
- 4 Green Chili
To make Yogurt-mustard sauce
- 1 Tbsp. Black mustard seed
- 1 Tbsp. Yellow Mustard Seed
- 150ml Plain Curd/ Tok Doi/ plain yogurt
- ½ Tsp. Salt
- 1 Tsp. Nigella Seed aka Kalojire
- 2 Dry Red Chili
- 1.5 Tsp. Turmeric Powder
- 1.5 Tsp. Sugar
- 1.5 Tsp. Kashmiri Red Chili Powder
- 2 Tsp. Salt or to taste
- 3 Tbsp. Mustard Oil
- Soak the mustard seeds with 2 green chilies in hot water with ½ Tsp. of Salt for 15 minutes.
- Discard the water.
- Make a paste of the Seeds and chilies by adding a little salt.
- Add 1 cup of water to the paste and strain to discard the husk.
- Beat the curd to smooth it.
- Mix it with the mustard paste.
- Cut the Eggplant into long thick strips. One Big Eggplant is to be cut into at least 8 strips.
- If using small eggplant, cut each into 4 strips. You may keep the stem intact with the strip of Eggplant.
- Marinate the Eggplant strips with ½ Tsp. of Turmeric Powder, ½ Tsp. of Kashmiri Red Chili Powder, ½ Tsp. of Sugar, and also ½ Tsp. of Salt.
- Heat the oil in a Pan and fry the eggplants at low temperature from all sides.
- Strain the fried Eggplants from the pan.
- Temper the oil with nigella seed and 2 dry red chilies.
- Add the mustard and curd mixture to it.
- Add Green Peas followed by green chilies as well and bring it to a boil.
- Now add Turmeric powder, sugar, red chili powder, and also salt.
- Now add fried Eggplants and cook till the gravy thickens.
- Serve it hot with your choice of Rice/ bread.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 75g
- Calories: 200
- Sugar: 10.4g
- Sodium: 648mg
- Fat: 13g
- Saturated Fat: 1.7g
- Carbohydrates: 17g
- Fiber: 5.7g
- Protein: 5.3g
- Cholesterol: 2mg
Keywords: begun basanti recipe, bengali brinjal curry recipe, eggplant in yogurt mustard sauce, debjanir rannaghar, veg recipe
Begun Basanti Recipe Video
Bengali Vegetarian Recipes from Debjanir Rannaghar!
- Rosogollar Dalna (Also known as Bengali Rasgulla Curry)
- Lau Shaker Chorchori (Also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Masoor Dal Bhorta (also known as Dal Sukno)
- Mulo Diye Motor Dal (Also known as Bengali Yellow Split Pea with Radish)
- Aloo Phulkopir Dalna (Also known as Bengali Potato and Cauliflower Curry)
- Dhokar Dalna (Also known as Bengali Dhoka Curry)
- Labra (Also known as Bengali Labra Tarkari)
- Gota Sheddho (Also known as Bengali Gota Shiddo)
- Laal Shag Bhaja (Also known as Stir-fried Red Amaranth Leaves)
- Aloo Posto (Also known as Bengali Postor Torkari)
- Mochar Ghonto Narkel ar Bhaja Bori diye (also known as Bengali Banana Blossom Curry)
- Bengali Niramish Khichuri (Also known as Bhoger Khichuri or Bengali Khichuri)
- Narkel diye Niramish Ghugni (Also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
- Lau ar Aloo er Khosa Bhaja (Also known as Stir-Fried Bottle Gourd and Potato Skin/ Peel )
- Sada Aloor Dum (also known as White Dum Aloo Bengali style)
- Posto Diye Laushak Bhate (also known as Bengali Bottle Gourd leaves Mash with Poppyseed Paste)
- Shukto (Also known as Shuktoni)
- Bori Aloor Jhal (Also known as Bengali Bori’r Jhal)
- Sheemer Jhal (Also known as Bengali Shorshe Sheem or Broad Bean Curry with Mustard Paste)
- Tok Dal (Also known as Kancha Aam diye Toker Dal)
- Bhaja Moong er Daal (also known as Sona Muger Dal)
- Postor Bora (Also known as Bengali Poppy Seed Fritters)
- Natun Aloor Dum (Also known as Bengali Niramish Aloor Dum)
Have you tried the Begun Basanti recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.